Temperance cook book

After kneading, take a hash-chopper and chop or gash the whole mess, double it together, and again use the chopper; continue this for fifteen minutes, by which time the air-bubbles will all have been opened, and the dough in a proper condition to rise. Form it into one large ball, place it in a bread-pan, well floured, and press the fist down in the center- cover with bread-blanket and towel, and place behind the stove to rise, taking care it is not in a draught of cold air. When light, turn it out on the moulding board and divide it into loaves; work and chop each a few minutes until a smooth loaf is formed, put into well greased pans, and let it rise till light; prick each loaf with a fork, and place in a well heated oven. The oven should be hot enough to form a crust on the bread as soon as possible when first it goes in, and moderate towards the last. Bake three-quarters of an hour, and when done, wrap in a bread-cloth, placing the loaves against the moulding-board, on the back of the table until cool, when put into tin or wooden boxes; keep the bread towels around each loaf. VIENNA BREAD. Sift in a tin pan four pounds of flour, bank it up against the sides, and pour in one quart of warm milk and water, and mix into it enough flour to form a thick batter; then quickly and lightly add one pint of milk, in which is dissolved one tablespoonful of salt, one-half cake compressed yeast; leave the remain- 110 BREAD. der of the flour against the sides of the pan, cover with a cloth, and set it in a place free from draught for three quarters of an hour; then mix in the rest of the flour until the dough will leave the bottom and sides of the pan, and let it stand two and a half hours. Finally, divide the mess into one pound pieces, to be cut, in turn, into twelve parts each. This leaves them in squarepieces about three and one-half inches thick; take them up and fold over in the center, then lay them on a dough-board to rise for half an hour, when, they are put into a hot oven and baked ten minutes, BREAD, Take about two-thirds of a common milk pan of sour milk., scald it and pour off the whey, to use in place of water. When this is cooled, stir in flour and one teacupful of yeast, let stand over night. Make as other bread, GRAHAM BREAD. (No. 1.) One quart of potato water, one teacupful of yeast, one tablespoonful of salt, one half teacupful of New Orleans molasses. Set the sponge as you would for white bread, or on baking day take one quart of the bread-sponge, and add the molasses and salt; work in enough Graham flour to make a thick batter (just beyond the point of stirring with a spoon), pour it into greased pans and let it rise even with the pans; when light, bake in a moderate oven. When nicely browned, cover the bread with pans of equal size, and bake slowly till done, it will take one hour to bake if the loaves are large. The secret in making this bread is in having good flour. Use good Graham flour, and you will have sweet, light bread. It should be of a rich, yellowish white tinge, have an oily feeling under pressure, and roll off from the hand in feathery flakes. Bad Graham flour will be sticky, blue, plaster-like, and, like "white" flour, -when squeezed in-the hand, forms a tough ball. Make according to directions, and you cannot fail. BROWN BREAD. (No. 2.)